ServSafe Chapter 6

Summary

This training session covers the essential guidelines for receiving and inspecting food deliveries in the food service industry. It emphasizes the importance of selecting reputable suppliers, proper inspection procedures, and handling food recalls. Key topics include temperature checks for various food types, the importance of inspecting packaging and labeling, and ensuring compliance with government standards. The session also addresses the specific requirements for shellfish, meat, poultry, dairy, and frozen items. Proper documentation, food safety protocols, and rejection procedures are vital to maintaining food safety and quality standards in any establishment.

Takeaways

• 😀 Purchase food from approved, reputable suppliers who are regularly inspected by local, state, and federal authorities.
• 😀 Always inspect deliveries immediately to ensure food items are in good condition and stored correctly.
• 😀 Use designated tools such as clipboards, thermometers, and pens to aid in receiving and inspecting deliveries.
• 😀 For TCS foods, check that they are stored at the correct temperatures: cold foods at 41°F (5°C) or lower, hot foods at 135°F (57°C) or higher.
• 😀 Always check for signs of damage to packaging, such as punctures, tears, or dents, which may indicate contamination or mishandling.
• 😀 In case of food recalls, immediately remove the affected items from inventory, store them separately, and inform staff not to use them.
• 😀 Temperatures of received foods, especially meat, poultry, and seafood, should be checked at the thickest part of the food using a thermometer.
• 😀 Reject frozen food that shows signs of thawing or refreezing, such as water stains or ice crystals.
• 😀 For shellfish, ensure that the shell stock identification tag is kept for 90 days after the last use to trace any potential issues.
• 😀 Ensure that meat and poultry products have the necessary USDA or state inspection stamps to confirm that they meet safety standards.
• 😀 Reject food that has abnormal color, texture, or odor, such as slimy, sticky, or dry meat, or moldy products.

Q & A

What are the key characteristics of an approved supplier?

An approved supplier must be inspected by local, state, and federal authorities and should be able to provide documentation proving this. The inspection report should cover areas such as food storage, handling, shipping procedures, employee hygiene, staff training, and food safety programs like HACCP.

What are the main guidelines for receiving and inspecting food deliveries?

Food deliveries should be inspected immediately upon arrival. The receiving area should be prepared, with staff trained in food safety procedures. You should inspect the delivery truck, check food temperatures, verify quantities and weights, and look for damaged packaging, repackaging, or mishandling.

What should be done when there is a key drop delivery?

For key drop deliveries, the staff must inspect the items upon arrival, ensuring they meet all criteria, including coming from an approved source, being stored correctly, and being free from contamination.

How should rejected food be handled?

Rejected food should be separated from accepted items, and the delivery person should be informed of the issue. A signed credit or adjustment slip should be obtained, and the rejection should be documented for financial and food safety purposes.

What steps should be taken in case of a food recall?

In the event of a food recall, the recalled food items must be identified, removed from inventory, stored separately, and labeled to prevent reuse. Staff should be informed not to use the recalled product, and the vendor's recall instructions should be followed.

How do you check the temperatures of different types of food during delivery?

For meat, poultry, and fish, insert a thermometer probe into the thickest part of the food. For vacuum-packed foods, insert the thermometer between the packages. For other packaged foods, open the package and insert the probe directly into the food.

What are the temperature requirements for receiving cold TCS foods?

Cold TCS (Time/Temperature Control for Safety) foods should be received at 41°F (5°C) or lower, unless otherwise specified. For live shellfish, they can be received at 45°F (7°C) or lower, with an internal temperature not exceeding 50°F (10°C).

Why can shellfish and milk be received at a higher temperature compared to other cold TCS foods?

Shellfish can be received at 45°F because they are alive and can tolerate this temperature. Milk, being pasteurized, can also be safely received at 45°F as the harmful bacteria are already eliminated during the pasteurization process.

What are the signs of thawing and refreezing in frozen food?

Signs of thawing and refreezing include water stains on packaging, ice crystals on the food or packaging, and changes in texture or appearance. These are indicators of time and temperature abuse, which should result in the rejection of the product.

What documentation is required for receiving shellfish and fish?

Shellfish must be received with a shell stock identification tag, which should be kept for 90 days after the last shellfish is used. Fish intended to be eaten raw or partially cooked must have documentation proving they were frozen to kill parasites, and farm-raised fish must have documentation verifying they meet FDA standards.